Refreshing bitter melon salad mixed with tofu and sesame seeds.
Traditional Japanese Tsukemono, refreshing daikon marinated in rice vinegar, sake, chili pepper, sugar, and salt.
Crispy and delicious homemade tempura with Japanese sweet potato, Kabocha squash, lotus root, mushrooms, and Shiso.
Simple Japanese Tsukemono (漬物) recipe, sliced cucumber pickled in salt and garnished with ginger.
Japanese sweet potatoes mashed with candied chestnut, typically served on New Years for good luck and prosperity.
Sweet and savory Japanese black soybean typically served as part of new year Osechi Ryori.
Classic Japanese nimono dish cooked with chicken, shitake mushrooms, lotus root, konnyaku, taro, and burdock root in a savory dashi stock.
Simple tofu cooked in a kombu (seaweed) stock, serve with ginger and scallion.
Sweet and tangy Japanese cucumber salad with wakame seaweed and crab stick.
Crispy fried sliced lotus root chips (renkon) sprinkled with Himalayan Pink Salt and dried seaweed powder (Aonori).
Refreshing fall salad with Daikon (Japanese radish), mizuna, shiso leaf, with ponzu plum dressing. Garnish with Ikura (salmon roe).
Warm and hearty Kale soup with yukon potatoes and onion, garnished with Crème Fraîche and mint.